In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Friday, September 16, 2011

Place 2 1/2 sleeves of Oreos in food processor and pulse until fine (doing half at a time), remove 1/4 cup to roll a few of the truffles in after, if you desire. Add the cream cheese and nutella and continue to pulse until thick and easy to handle. Refrigerate for half an hour, and melt the chocolate to have ready while you are waiting. Also, prepare any toppings to roll the truffles in like: coconut flakes, powdered sugar, cocoa and cinnamon, cookies, crushed hazelnuts, or anything else.

Once the batter is hard enough, roll into small balls and then dip in the melted chocolate, then letting set almost fully on a cookie sheet with parchment paper. Before the chocolate sets completely, roll each ball in desired topping or toppings! I think my favorites ended up being the coconut and the cocoa with cinnamon.

Friday, September 2, 2011

This recipe is SO easy and it's delicious. I'm not the biggest fan of ricotta cheese just cause I think the texture is kind of weird, but this was good. I love the blog I got it from too because she lists out how much each ingredient is and the total price for the meal. Brilliant!

STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked). Roughly chop the spinach and stir it into the cheese mixture. Refrigerate the filling until you are ready to use it.

STEP 2: Cook the pasta according to the directions on the box (boil for 12 min.). I added 1 Tbsp of cooking oil to the boiling water to keep the shells from sticking to each and the pot. You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

STEP 3: Preheat the oven to 350 degrees. The shells roll up tight when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.

STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish. You want to pack them in tightly in a single layer. If you space them too far apart, they will dry out during the cooking process. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.